| 光合细菌类胡萝卜素的稳定性研究 |
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| 引用本文： | 韩永斌,刘桂玲,陈德明,吕莹爽,顾振新. 光合细菌类胡萝卜素的稳定性研究[J]. 食品科学, 2009, 30(3): 43-46. DOI: 10.7506/spkx1002-6630-200903008 |
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| 作者姓名： | 韩永斌 刘桂玲 陈德明 吕莹爽 顾振新 |
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| 作者单位： | 南京农业大学 农业部农畜产品加工与质量控制重点开放实验室 |
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| 基金项目： | 江苏省科技厅高技术项目 |
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| 摘 要： | 本实验研究了金属离子、NaOH、光和H2O2 对光合细菌类胡萝卜素稳定性的影响。结果表明：K+、Na+、Mg2+、Al3+、Ca2+ 以及低浓度NaOH(≤ 0.01mol/L)等对光合细菌类胡萝卜素的稳定性几乎没有影响，而Fe3+、Cu2+、高浓度NaOH(≥ 0.5mol/L)以及光照等会使类胡萝卜素的稳定性显著降低(p ＜ 0.05)。不同来源的光对类胡萝卜素的破坏程度依次为：自然光＞白炽灯＞日光灯＞紫外灯。此外，光合细菌类胡萝卜素具有一定的耐氧化性，当过氧化氢存在时，色素发生轻微降解。
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| 关 键 词： | 光合细菌 类胡萝卜素 稳定性 |
| 收稿时间： | 2008-01-10 |
Study on Stability of Carotenoids from Photosynthetic Bacteria |
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| HAN Yong-bin,LIU Gui-ling,CHEN De-ming,LU Ying-shuang,GU Zhen-xin. Study on Stability of Carotenoids from Photosynthetic Bacteria[J]. Food Science, 2009, 30(3): 43-46. DOI: 10.7506/spkx1002-6630-200903008 |
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| Authors: | HAN Yong-bin LIU Gui-ling CHEN De-ming LU Ying-shuang GU Zhen-xin |
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| Affiliation: | (Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural Universtiy,Nanjing 210095, China) |
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| Abstract: | In this study, effects of metal ion, NaOH, light and H2O2 on stability of carotenoids from photosynthetic bacteria were investigated. It was found that K+, Na+, Mg2+, Al3+, Ca2+ and NaOH with low concentration (less than 0.01 mol/L) have little effects on the stability of carotenoids, while Fe3+ , Cu2+ and NaOH with high concentration(more than 0.5 mol/L)may lead to great loss of carotenoids. The carotenoids are sensitive to light and the damage effects of lights from different sources on stability of carotenoids decrease as following: natural light ＞ bulb light ＞ fluorescent light ＞ ultraviolet light. But the carotenoids are stable to H2O2, only a little carotenoids are decomposed when H2O2 exists. |
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| Keywords: | photosynthetic bacteria carotenoids stability |
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